This easy and healthy Lasagna Soup is packed with nourishing ingredients while being extremely comforting and delicious. It truly is one of the very best cozy meals I have ever made, and it couldn’t be easier!
Lasagna Soup
What you’ll need:
- Olive Oil
- Meat, of choice (I use ground beef, but sausage works as well)
- Sweet or Yellow Onion
- Garlic
- Marinara Sauce
- Italian Seasoning
- Broth, of choice (I use chicken bone broth)
- Lasagna Noodles (I use gluten free)
- Spinach
- Ricotta (I use dairy free)
- Mozzarella (optional)
- Salt & Pepper
Click the above ingredients for links to the products that I use and love!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free (using compliant lasagna noodles or zucchini slices)
- grain free (using zucchini slices instead of noodles)
- refined sugar free (using compliant marinara)
- dairy free (using vegan/dairy free ricotta and mozzarella, or omitting mozzarella completely)
- vegetarian (omitting meat and using veggie broth)
- vegan (omitting meat, using veggie broth and using vegan/dairy free cheese)
- paleo (using vegan ricotta, zucchini instead of noodles and ensuring all ingredients are compliant)
- Whole30 (using compliant vegan ricotta, zucchini instead of noodles and ensuring all ingredients are compliant)
As always, be sure to check the ingredient labels of any of the ingredients you use!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
A Perfect Pairing
This soup is so delicious on its own, but if you’re looking for something to serve alongside it, definitely try my easy and flavorful Bread Dipping Oil! It’s made simply with items you likely already have at home and is a hit every time.
If you’re looking for more soup recipes to enjoy, click here!
FOLLOW ALONG!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Lasagna Soup
Ingredients
- 2 tbsp olive oil
- 1 lb ground meat, of choice (I use beef, but you can use sausage, pork, turkey, or any meat that you like; omit for vegetarian or vegan)
- 1 sweet or yellow onion, diced
- 4 garlic cloves, diced
- 24 oz marinara sauce
- 1 tbsp Italian seasoning
- 4-6 cups broth, of choice (4 cups for thick soup, 6 cups for thinner soup)
- 10 lasagna noodles, broken apart (sub zucchini for Whole30/paleo)
- 2 cups spinach
- 10 oz ricotta (dairy free for Whole30/paleo)
- 1 cup shredded mozzarella (optional, omit for dairy free/Whole30/paleo)
- salt & pepper, to taste
Instructions
- In a pan on the stove, cook the meat (if using) in 1 tbsp of olive oil until brown, then drain the excess oil, remove the meat and set it aside.
- Add the remaining 1 tbsp of olive oil to the pan and sauté the onion and garlic until fragrant.
- Add in the marinara sauce, spices, broth and meat and stir together with the onions and garlic.
- Turn the heat up to bring the soup to a boil. Once boiling, add in lasagna noodles, breaking them into large pieces as you add them.
- Keeping a close eye, stir until noodles are tender. Once they're cooked, add in the spinach and turn off the heat.
- If you're using both ricotta and mozzarella, mix together the cheeses.
- Add the soup to a bowl and top with a scoop of the cheese mixture. Top with fresh basil if you wish!
Notes
- Slice zucchini into thin rounds, then cut in half. You should only need one regular sized zucchini.
- Space out the slices on top of a towel and sprinkle salt over top to “sweat” the zucchini. This process helps bring out the moisture.
- After 10 minutes, dry the zucchini with another towel.
- Instead of adding the noodles, add the zucchini in that step and cook in the soup until preferred doneness.
I prepped the Whole30 version of this to have for some of my lunches this week and it is DELICIOUS. I can’t wait to eat it again tomorrow! ♥️
Ah I am so happy to hear that! Thank you so much for letting me know. 🙂
Absolutely delish!!! I made this using Palmini lasagna noodles and kite hill ricotta since I’m doing whole 30! My husband even loved it and said he could really tell that it was not pasta!
Thank you for such amazing recipes!
I still need to try the palmini! I always use Kite Hill for this so I can attest to how good it is in this recipe! So thrilled you and your husband loved it. 🙂
OOPs I meant he could NOT tell the palmini was not pasta!
I’ll have to try!!
Can this be made a day ahead with the lasagna noodles?
Yes, I eat the leftovers of this all the time!